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Processing method for instant liquid-smoked sturgeon slices

A processing method and technology of sturgeon fillets, which are applied in the field of food processing, can solve the problems of difficulty in fast consumption, wide consumption, and human health hazards, and achieve good sensory evaluation, avoid carcinogens, and golden color effects

Active Publication Date: 2015-10-07
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in recent years, there have been more and more reports about the excessive content of benzopyrene in smoked foods. Benzopyrene is a recognized carcinogen, which poses a major hazard to human health.
Although the taste and flavor of smoked products are widely loved, the production of carcinogens during the smoking process makes it difficult for smoked foods to be widely consumed as fast-consumable foods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment includes the following steps:

[0028] Step (1): Take fresh sturgeon, remove the head and visceral tissue, clean it, and cut the sturgeon into 1cm-thick sturgeon fillets longitudinally;

[0029] Step (2): dipping the cut sturgeon fillets in the step (1) in 5-10% mass concentration of hawthorn core smoke flavoring material No. 2 smoke liquid aqueous solution for 3 hours;

[0030] Step (3): Wash the sturgeon fillets after the liquid smoking in the step (2) with clear water, and marinate and season with seasonings. The seasonings are 70 parts of pepper, 16 parts of Chinese pepper, and 20 parts of Zanthoxylum bungeanum. 10 parts, 7 parts of Caoguo, 8 parts of nutmeg, 9 parts of cinnamon, crushed to powder to obtain mixed powder; take 10 parts of the mixed powder, 5 parts of white sugar, 4 parts of salt, 1.2 parts of chicken essence, after mixing evenly, that is Obtained; the amount of the seasoning is 20% of the total weight of the sturgeon head; the season...

Embodiment 2

[0036] This embodiment provides a method for processing liquid-smoked sturgeon fillets, which specifically includes the following steps:

[0037] Step (1): Take fresh sturgeon, remove the head and visceral tissue, clean it, and cut the sturgeon into 1cm-thick sturgeon fillets longitudinally;

[0038] Step (2): immerse the cut sturgeon fillets in the step (1) in the aqueous solution of Hawthorn Nut Smoke Flavoring Flavor No. 1 with a mass concentration of 7%, and the liquid smoke time is 3 hours;

[0039] Step (3): Wash the sturgeon fillets after liquid smoking in the step (2) with clear water, pickle and season with seasonings, the seasonings are 50 parts of chili, 10 parts of peppercorns, 20 parts of Zanthoxylum bungeanum 15 parts, 7 parts of Caoguo, 8 parts of nutmeg, and 9 parts of cinnamon bark were ground into powder to obtain a mixed powder; take 15 parts of the mixed powder, 5 parts of white sugar, 4 parts of table salt, and 1 part of chicken essence, and after mixing e...

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Abstract

The invention relates to the field of food processing, particularly a processing method for instant liquid-smoked sturgeon slices. By taking sturgeons as a raw material, an instant liquid-smoked sturgeon slice product is prepared by the following steps: after dissecting and killing the sturgeons, removing the heads and tails of the sturgeons and cleaning the sturgeons thoroughly; then sequentially carrying out steps of slicing, liquid-smoking, cleaning, pickling, cleaning, draining, drying, packaging and the like. During liquid-smoking, a liquid-smoking liquid is adopted for liquid-smoking. A liquid-smoking process adopted by the invention can be used for effectively avoiding cancerogenic substances such as benzo (alpha) pyrene and the like generated in the baking process of conventional liquid-smoked sturgeons. Through detection, the content of benzo (alpha) pyrene in the liquid-smoked sturgeon slices provided by the invention is 0.22 microgram / kg which is far lower than the limit standard (the content of benzo (alpha) pyrene in smoke products stipulated according to Food Sanitary Standard GB7104-94 in China is less than 5 microgram / kg). In addition, the liquid-smoking process provided by the invention is less in damage on nutritional ingredients of the sturgeons and the sturgeon slices are delicious in taste, tender in meat, golden in color and luster and extremely characteristic.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing method for liquid smoking of sturgeon fillets. Background technique [0002] Sturgeon belongs to the order Acipenseriformes and the family Acipenseridae. There are about 27 species on the earth, including 8 species in my country. Sturgeon is a medium and large freshwater fish with high economic value. Compared with common freshwater farmed economic fish, it has the characteristics of high protein and high fat. Among many fish species, the sturgeon meat is tender, delicious and rich in a variety of unsaturated fatty acids, and its nutritional value is extremely rich. [0003] In recent years, my country's sturgeon industry has developed very rapidly, and the sturgeon breeding volume has reached 80% of the world's total. At present, Chinese sturgeons are mainly sold fresh, live and frozen. There are few types of processed sturgeon products, and the main processed produ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/326A23L17/10
Inventor 李平兰林佳桂萌王顺王卉马长伟
Owner CHINA AGRI UNIV
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